Raan – Leg or Lamb Roast

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This Lamb leg roast can also be prepared with Mutton or Goat. Meat is marinated in a rich blend of Mughlai spices and then roasted in an oven. This is served carved with roast potatoes and a delicious and easy to make gravy. Perfect for any big family feast. Fit for a King … or a Queen!

Raan – Leg or Lamb Roast

Ingredients

  • Marinade
  • 2 cups yogurt
  • 1/2 cup sour cream
  • 2 tsps Salt
  • 6 tbsps Ginger and Garlic paste
  • ½ tsp Turmeric
  • 2 tsps each Cumin, Chilli, fresh black crushed pepper, coriander powder and Garam Masala
  • 1 cup fried onions
  • 7 lb (3 kg) boneless Lamb
  • 3 tbsps Papaya paste
  • ½ cup fresh Coriander and Mint
  • 2 + 2 cups finely minced onions
  • 2 green chillies (2 tbsps) sliced
  • 1 green chilli slit in half
  • Salt
  • Potato Wedges
  • In a bowl add yogurt and sour cream and mix this together
  • Addsalt and the fresh Ginger and Garlic paste
  • Add ½ tsp Turmeric, 2 tsps each Cumin, Chilli, fresh black crushed pepper, coriander powder and Garam Masala
  • Add 1 cup fried onions and mix well
  • Prepare the 7 lb that is about 3 kg chunk of boneless lamb by removing the net and making deep gashes in the flesh
  • Add about a cup of the prepared marinade and then add the Papaya paste
  • Throw in the chopped fresh coriander and mint
  • You want to make sure that that marinde goes into every nook and cranny
  • Flip it over and get the other side as well
  • Marinate this in your fridge overnight
  • In a large kadai or wok heat up some oil and saute the 2 out of 4 cups of minced onions and add some salt to caramelize faster
  • Add the green chillies
  • Add the lamb divided into 2 chunks to fit and sear the lamb on both sides
  • Remove the lamb and keep aside
  • Throw some potato wedges in as well and cook them till they pick up all the onion and chilli from the oil
  • When these are about half done, remove the potatoes add them with the lamb on a oven proof tray
  • Add a bit more oil in and saute the rest of the minced onion
  • Add one green chilli slit in half
  • While the onion is sweating, pop your lamb into a 350 degree over. Your cooking time will depend on your level of doneness that you prefer … for something like this, I prefer a more medium to well done, so I’m going to cook this for 20 – 30 mins
  • Add the rest of the marinade that was stored
  • Add salt to taste and heat till it starts to bubble and you see the oil floating at the top

Instructions

  1. In a bowl add yogurt and sour cream and mix this together
  2. Add salt and the fresh Ginger and Garlic paste
  3. Add ½ tsp Turmeric, 2 tsps each Cumin, Chilli, fresh black crushed pepper, coriander powder and Garam Masala
  4. Add 1 cup fried onions and mix well
  5. Prepare the 7 lb that is about 3 kg chunk of boneless lamb by removing the net and making deep gashes in the flesh
  6. Add about a cup of the prepared marinade and then add the Papaya paste
  7. Throw in the chopped fresh coriander and mint
  8. You want to make sure that that marinde goes into every nook and cranny
  9. Flip it over and get the other side as well
  10. Marinate this in your fridge overnight
  11. In a large kadai or wok heat up some oil and saute the 2 out of 4 cups of minced onions and add some salt to caramelize faster
  12. Add the green chillies
  13. Add the lamb divided into 2 chunks to fit and sear the lamb on both sides
  14. Remove the lamb and keep aside
  15. Throw some potato wedges in as well and cook them till they pick up all the onion and chilli from the oil
  16. When these are about half done, remove the potatoes add them with the lamb on a oven proof tray
  17. Add a bit more oil in and saute the rest of the minced onion
  18. Add one green chilli slit in half
  19. While the onion is sweating, pop your lamb into a 350 degree over. Your cooking time will depend on your level of doneness that you prefer … for something like this, I prefer a more medium to well done, so I’m going to cook this for 20 – 30 mins
  20. Add the rest of the marinade that was stored
  21. Add salt to taste and heat till it starts to bubble and you see the oil floating at the top
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